COOK IT.
Preheat the grill to 225.
Wash, trim, dry, the ribs.
Pull the silverskin off of your rib rack to get them ready for the rub.
Add a light layer of olive oil to evenly coat the entire rib rack.
Mix the dry rub ingredients in a bowl and sprinkle a thick coat over the entire rack (top and bottom).
Place the rack in your smoker, and smoke for 2 hours at 225.
Spray the ribs down with a diluted mixture of apple juice and water every half hour to maintain moisture (optional).
After 2 hours, take off the ribs and get them ready to wrap. Add another layer of the espresso rub mixture and spread 2 tbsp of butter in small cubes over the top of the ribs, then wrap them tightly.
Place them back on the smoker, face down, for 90min-2hrs until the bones start to really show on the back of the rack.
Unwrap the foil, discard the juices, and apply a light layer of GMG Pitmaster sauce evenly across the ribs.
Gently place the ribs back on your grill for approximately 60-90min. This will help create a thick layer of bark. Afterwards, cover them up and let them rest for at least 15 minutes.